Ingredients
1/2 lb. dried cannellini beans or other Italian white beans
1 clove garlic, crushed and peeled
2-3 fresh sage leaves
Fruity extra-virgin olive oil
Salt and freshly ground black pepper
2 7-oz. cans olive oil-packed ventresca or other olive
oil-packed top-quality tuna, lightly drained
1 small red onion, peeled and thinly sliced
Preparation
I Soak beans in a large bowl of cold water for at least 4 hours or overnight. Drain, put into a medium pot, and add 6 cups of cold water, garlic, sage, and 1 tbsp. of the oil. Cover and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, until beans are tender, 45-60 minutes. Drain, put beans into a large bowl, season to taste with salt and pepper, and set aside to let cool. 2. Add tuna, breaking up large chunks with a wooden spoon, to bowl with beans. Scatter onions over tuna, then drizzle with oil and season generously with salt and pepper.
